I have tried to come up with a gluten-free scone, but they tend to taste like cardboard. Unfortunately, as I don't see the person with gluten intolerance that much any more, the urge to find the perfect gluten-free scone is not quite so urgent.

I have found that key parts of this process are making sure the tray is pre-heated in a hot oven, and ensuring that the dough is not overworked, i.e. too smooth.

As with all my recipes, I don't do metric measurements and I cook in an electric fan oven, so adjustments may be necessary for your own oven.

1. Pre-heat the tray for the scones in the oven on 220°C. This is the really important bit.

2. Put the flour, baking powder and sugar in a bowl.

3. Rub in the butter.

4. Gradually pour in the egg and milk mixture, mixing by hand until you have a soft pliable dough. Reserve some liquid to use as a glaze before baking.

5. Turn the dough out onto a floured surface and work it GENTLY to make it a bit smoother.

6. Press it out to a thickness of about 0.5" and cut into shapes, either with a cutter or just with a knife.

7. Place on your VERY HOT tray, and brush lightly with some of the reserved egg/milk mixture.

8. Bake for about 10 minutes.